Prune Sherbet Recipe

Instructions

1. Boil one pound of prunes in one cup of water until very tender, strain through a fine colander, adding a pint of sugar, the juice of one lemon and half a cup of maple syrup; return to the fire and stir constantly to prevent burning, boiling ten minutes.
2. Remove, and when thoroughly cold add the stiffly whipped whites of two eggs; turn into the freezer, and when half frozen stir in a small cup of chopped hickory nuts.
3. Serve in small sherbet cups, with a tablespoon of whipped cream on each portion.